The past several months have been a struggle in regards to food/groceries and our budget.  We have been attempting to eat what we have and maintain a $600 a month grocery budget while keeping a crazy schedule. I am very thankful that when school ends this Friday, our schedule will become a little bit simpler because the kids will be able to sleep in a bit later in the morning in addition to getting a nap during the day if we are really late getting to bed. School ending will not have an effect on our grocery budget however. We have been packing lunches all year long so in theory we should be eating the same amount of food.

With our busy schedule it has been several months since I have been able to devote time to restocking our freezer with items that make life easier at dinner and breakfast time. The good news is that this weekend, I have been able to accomplish a little bit of that. I am trying to be creative and use food before it ends up in the composite pile as well.

Saturday cooking included: French toast, deviled eggs, potato salad, mandarin salad, watermelon prep, sour dough bread, banana chocolate chip muffins, Mexican rice and a baked spaghetti.

I made a huge batch of French toast, using sour dough bread that needed to be eaten. The down side to making my own bread at this point is that I have to feed the starter every 7-10 days, I could simple toss a cup of starter after feeding it but that feels like waste to me.  I was able to use up a loaf and half of bread this morning. Matt is also planning to make pretzels for a treat and it will use the same dough as well.

My kids love to help in the kitchen and I know that I need to encourage and develop that skill as well so this weekend, the little three have been taking turns helping to prepare food. Kendall read the French toast recipe and Zach dump in the ingredients. Lily was able to make “mandarin salad” following the recipe with just guidance from me. For Zach next turn, he was able to help dump and turn on the blender for mixing up bread dough. Kendall helped with deviled eggs today as well.  The kids really enjoyed working in the kitchen. I was able to get all the food prepare that I had planned so it was definitely a win this week..

One of the areas that is always a struggle for us is Sunday. I really like the idea of not cooking and having a day of rest. In order for it not to turn into a eat out day. I am trying to prepare things ahead. The muffins were made on Saturday. Lunch was prepared on Saturday night and will cook while we are at church. Dinner is also all prepared and will just need to be heated up or in the case of most of the food just loaded on plates.

Overall I am very pleased with the food progress we made this weekend and hope that with some extra prep we can avoid eating out and still maintain a budget during June.

Now to the menu plan with some notes about our work on Saturday.

Breakfast-French toast (leftovers from Saturday) ,  Banana Muffins (made for breakfast on Sunday) Cereal, Poptarts, grits and toast.

Lunch-Lunches are going to be packed later today(Sunday) and I will be taking either a salad or leftovers.

Dinner– In addition to the kids “normal” practice this week we have a meeting for Matt on Tuesday and for Sheila on Thursday.

Saturday- Lunch: Potato salad, Mandarin salad, watermelon, deviled eggs. Matt needed some meat so he eat leftover steak.  Dinner- Mexican rice with salsa, cheese and chips.

Sunday- Lunch- Baked Spaghetti (noodles left over from last week and I need to use up the mozzarella cheese , Dinner- Left over meat choice of chicken, steak or pork with the sides from Saturday or a salad.

Monday- Hamburger steak with sides ( whatever is left) from Saturday
Tuesday- Tacos
Wednesday-Rice creole
Thursday-  Options include leftovers, breakfast, pizza chicken  or pulled pork. (I will make the decision Wednesday night based on what the refrigerator is looking like and my mood.)
Friday- Cowboy beans that will be reheated in crock pot. We may add some corn bread just to make things fun.

Finally the budget discussion, after much thought, prayer and analyzing the numbers, I have decided to increase my grocery budget to $700 a month beginning in June. Food prices have been on the rise for the past several years and I have maintained the $600 budget for almost 3 years. In addition as the kids are growing they are beginning to eat more. With this realization I will be add the $100 a month in hopes of making the budget more realistic and obtainable . Is your budget changing?